Egg Roast

Egg Roast

Ingredients:

Boiled eggs - 2 or 3
Onion - 3 medium sized, chopped
Finely chopped ginger - 1 tsp
Finely chopped garlic - 1 tsp
Tomato - 1 large, chopped
Turmeric powder - 1/4 tsp
Chilly powder - 1 tsp
Coriander powder - 2 to 3 tsp
Curry leaves - a few
Pepper Powder - 1/2 tsp
Coriander leaves - to garnish
Mustard seeds - 1/2 tsp (You may add jeera/cumin seeds too)
Salt
Oil

Preparation:

1. Heat oil in a pan and splutter mustard seeds.
2. Add onion, ginger, garlic and curry leaves and saute till onions are soft and turning light brown.
3. Add turmeric, chilly and coriander powders and saute.
4. Add tomatoes and saute till the are soft and oil starts appearing.
5. Add a cup of warm water and enough salt and combine well. The gravy thickens on boiling.
6. Add the boiled eggs, pepper powder and coriander leaves. Mix well.

Side Dish for. Paratha , Appam , Chappathi etc..

Yam fries

Yam fry

Yam known as Chena in malayalam is widely used in Kerala cuisine. This is a simple fry which resembles french fries, but has a spicy touch.

Ingredients:

• Yam - 500g
• Turmeric powder - pinch
• Chilly powder and Pepper powder - to taste
• Salt
• Oil to deep fry

Cooking Method :

• 1. Peel and wash the yam. Cut it to thin long strips like french fries. 
• 2. Add salt, turmeric, chilly and pepper powders to yam and combine well. Keep aside for 30 mins.
• 3. Deep fry till the yms are cooked, brown and crisp.

Meen Peera

Meen Peera / Fish Thoran

Ingredients:

Anchovies / natholi fish - 500 gms
Curry leaves - a few
Oil - 2 tbsp
Mustard seeds - 1/2 tsp
Kudampuli or fish tamarind - 1 or 2 pieces
Salt to taste


To grind

Shredded coconut - 1 cup
Green chillies - 4 or 5
Ginger - a half inch piece
Garlic - 2 or 3 cloves

shalots- 2 or 3
Turmeric powder - 1/4 tsp

Preparation:

1. Soak kudampuli in 1/2 cup warm water for 10-15 mins.
2. Remove the head and tail of the fish and clean it. No need to cut the fish as we use small fish for peera.Keep aside.
3. Grind the ingredients listed above to a coarse mix without adding water. Keep aside.
4. Heat oil in an earthern pot or pan and splutter mustard seeds. Add the ground paste and curry leaves and give it a mix. Now add fish, the tamarind along with the water used for soaking. Add enough salt and cover and cook till fish is done. 

Banana chips

Banana chips

Ingredients:

Raw plantain / Banana - 4
Turmeric powder - 1 tbsp
Salt
Coconut oil for deep frying

Preparation:

1. Add turmeric powder and salt to a bowl of water. Peel the plantain and slice it very thin with a slicer or knife and keep it in the turmeric-salt water for sometime.
2. Heat oil in wok and when it is real hot, add the sliced plantain. Stir once so that they dont stick to each other. Fry the chips on a high flame, till they are crisp and golden.
3. Drain to kitchen tissue. Let it cool and then store in airtight container.

Tomato Chutney

Tomato Chutney

Ingredients:

Onion - 1 chopped
Tomato - 2 chopped
Turmeric powder - 1/4 tsp
Chilly powder - 1.5 to 2 tsp
Shredded coconut - 2 tbsp
Oil - 1 to 2 tbsp
Mustard seeds - 1/2 tsp
Curry leaves 

Preparation:

1. Heat oil in a pan and add onions. Saute till they are soft.
2. Add turmeric powder and salt and mix well.
3. Add chopped tomatoes and saute till tomatoes are cooked well.
4. Add chilly powder and mix well.
5. Add shredded coconut and saute for a minute.
6. Let it cool. Grind it to a smooth paste. I generally add no water for grinding.
7. Heat 1 tsp of oil in a pan and splutter mustard seeds.
8. Add curry leaves and then add the ground paste.Saute for a couple of minutes.

CHICKEN 65

CHICKEN 65

               Chicken 65 is a spicy, deep-fried chicken dish originating from Tamil Nadu, India, as a bar snack, entree, or quick snack.The flavour of the dish comes from ginger, cayenne pepper, mustard powder and vinegar although the exact recipe can vary. It can be prepared using chicken on or off the bone. Curry leaves play an important role in the flavor.

Ingredients

Oil for deep frying

Yogurt  1 small cup

Salt to taste
Turmeric powder - 1/4 tsp
Red chili powder - 1/2 tsp
Coriander powder - 1/4 tsp

coriander leaves

marination

boneless chicken thighs 250gm
chilli powder 1tsp
Ginger garlic paste - 1 tspblack pepper 1tsp
lemon juice 1 tsp
Turmeric powder - large pinch

Salt to taste

To coat chicken that has been marinated
Egg - 1
Cornflour - 1 1/2 tbsp
Rice flour - 1/2 tbsp

• Marinate bite sized pieces of chicken in the ingredients called for marinade for 1 hour.
• In a bowl, mix yogurt, salt to taste, turmeric powder, red chili powder and coriander powder. Keep aside.
• After marinating the chicken, add egg, cornflour, salt to taste and rice flour to coat the chicken. Add a tbsp of water if required.
• Heat oil for deep frying. Once the oil is hot, add a few chicken pieces into the oil without crowding the vessel and cook on medium flame. Once the chicken is almost cooked, increase flame and deep fry the chicken pieces till golden brown.
• Remove onto absorbent paper. Keep aside. Repeat with rest of the chicken pieces.
• Heat a cooking vessel, add a tbsp of oil. Add garlic and ginger and saute for a few seconds. Add curry leaves and green chilies. Saute for a few secs. Add the deep fried chicken and toss well and cook for 2 mts.
• Add the yogurt mixture and cook on low to medium flame, mixing the contents well. Toss the chicken till the yogurt dries up and the chicken absorbs the yogurt mix.
• Remove onto a serving plate. Garnish with coriander leaves.

Masala Dosa

Masala Dosa with Cocont Chutney

Ingredients

 Dosa

plain rice     - 2 cup
uzhunu dal   - 1 cup
cooked rice - 1/2 cup
salt

Masala filling

potatoes 4 big
onion 2 big  sliced
green chillies 5-7
garlic sliced - 5
turmeric powder -1/2 tsp
mustard 1 tsp
curry leaves
oil
salt to taste

Coconut Chutney

grated coconut 1/2 cup
green chillies - 3
mustard seeds 1/2 tsp
red chilles 2 (vattal mulaku)

curry leaves
oil
salt to taste

Preparation

• Grind the shredded coconut,green chillies and salt to a paste that is not very fine just before that .
• Temper the chutney ,by heating oil in a pan,splutter mustard,dry red chillies,curry leaves and add into the chutney.

Masala Preparation 

•  Chop all veggitables ,boil and mash the potatoes.Keep aside.
•  Heat oil in a kadai and saute onions till light brown.
• Add in the curry leaves,green chillies, sliced garlic .Saute again for 5 minutes.
• Add in the turmeric powder,mashed potatoes 
• Add in the salt if required after diluting it in 2tsp of water.

Masala Dosa Preparation

• Grind the rice and urad dal  separately.Grind the cooked rice and make a fine paste.
• Add in salt and leave for fermentation for 6 hours.If the weather is cold outside,leave it near the stove or in the oven.
• After fermentation,take out the batter make it thin if required.
• Heat a nonstick frying pan / tawa and pour a ladle of batter in the center and spread outwards with the same ladle till you can reach the end.
• Wait till it starts to have bubbles and the sides are crispy,flip it the other side and leave for a minute.
• Flip back again,take a spoonful of masala and place it in the centre.Fold it from both sides towards the center.
• Repeat the same for other dosas.
• Serve it hot with  coconut chutney.!!!!!!!!!!

Green Tomato Stir fry

Pacha Thakkali Thoran

Ingredients

tomato green   5-8 medium sized chopped
shallots 8 (medium size ) sliced
grated coconut 1/3 cup
green chillies 4-6
turmeric powder 1/2 tsp
mustard seeds 1/2 tsp
salt
oil 2 tsp
curry leaves 

Preparation

Heat oil in a pan ,splutter mustard seeds.
-Add in the shallots ,green chillies and curry leaves.Saute till translucent.
-Add the turmeric powder.
-Add in the chopped green tomatoes,grated coconut and salt.
-Cover and cook for 7 minutes.Uncover the lid,toss again.
-The tomatoes are wilted and coked by then.Dry up the water content if any and serve hot with rice..........

NATHOLI FRY

ANCHOVIES/ natholi Fry

Ingredients

1. Cleaned Netholi  -  250 gm
2. Kashmiri chili powder- 2 tsp
3. Coriander powder-1 1/2 tsp
4. Black pepper powder-1/4 to 1/2 tsp
5. Fennel powder- 1 pinch
6. Ginger-crushed-1/2 " piece
7.  Curry leaves- 2 to 3 sprigs
8. Oil for frying
9. Garlic-crushed-3 cloves
10. Curry leaves- few
11. Salt to taste
12. Water-as required

Preparation

Combine all the ingredients for the masala to form a thick paste.Mix anchovies with this masala paste and keep aside for 10 to 15 minutes.

Heat oil in a pan and add curry leaves ,let it splutter.

Now add anchovies and shallow fry ,turning once in between until done.

CHEMMEEN / PRAWNS ROAST

CHEMMEEN / PRAWNS ROAST

Ingredients

Prawns                       - 250gms  peeled

Chilly powder            - ½ tsp

Coriander powder    – ½ tsp

Turmeric powder     - ½ tsp

Garam masala          - ½ tsp

Ginger garlic paste   – 2 tsp

Coconut pieces tiny  – ¼ cup

Kudam puli                 – 1-2 pieces

Sliced onion                 – 2

Salt  to taste

Coconut oil

Curry leaves

Preparation

Clean prawns .

Combine prawns with  chilly powder , coriander powder , turmeric powder and garam masala for marination and keep aside for 15 to 20 minutes.

Heat oil in a pan and add mustard seeds,let it splutter.Now add ginger,garlic,shallots and coconut pieces.Saute for 1 or 2 minutes.

Now add green chilies and fenugreek powder.Mix well for few seconds.

Add the marinated prawns and curry leaves.Add more salt if required.Cover and cook over medium low heat, just until done.

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